Kung Pao Shrimp

A spicy stir fry with shrimp coated in chili garlic sauce, rice wine, and a touch of honey. Serve over hot, cooked rice. An easy and exciting weeknight meal!

Servings: 4

Ingredients:

¾ cup

Low Sodium Chicken Broth

¼ cup

Rice Wine or Sake

2 Tbsp

Soy Sauce

2 Tbsp

Honey

1 Tbsp

Chili Garlic Sauce

1 Tbsp

Cornstarch

2 tsp

Dark Sesame Oil

1 Tbsp

Peanut or Vegetable Oil

1 lb

Medium Shrimp, peeled and deveined

3

Green Onions, thinly sliced

2 Tbsp

Peeled & Minced Fresh Ginger

2 cloves

Garlic, minced

4 cups

Broccoli Florets

8 oz can

Bamboo Shoots, drained

Directions:

Whisk together broth, rice wine, soy sauce, honey, chili garlic sauce, cornstarch, and sesame oil in a bowl; set aside. Heat a wok or large deep skillet over medium high heat. Add the peanut oil, then stir in shrimp. Stir fry shrimp until just opaque, about 3 minutes, then remove and transfer to a plate. Add the green onion, ginger and garlic; stir fry until fragrant, about 30 seconds. Add the broccoli and bamboo shoots; stir fry about 2 minutes until tender crisp. Add the broth mixture and shrimp. Cook, stirring constantly, until the mixture boils and thickens, about 1 minute. Serve over hot cooked rice, if desired.